Pork With Salted Vegetable Soup

• 8 cups cold water
• 1/2 pound fresh egg noodles (vermicelli size)
• 2 tablespoons vegetable oil
• 4 ounces fresh pork, shredded
• 4 tablespoons Shanghai pickled cabbage, a vegetable like collard greens, almost never eaten fresh, always preserved in salt and used in combination with other foods. Available canned, labeled ''Shanghai cabbage.''
• 4 tablespoons bamboo shoots, julienned
• 4 Chinese black mushrooms, soaked in hot water one-half hour until soft, then julienned
• 4 cups chicken broth
• 1 teaspoon Shao-Hsing Wine or sherry
• Dash of white pepper
• 1 teaspoon salt
• 1 teaspoon sesame oil
• 1 scallion, cut into 1-inch pieces and shredded

1. Bring water to a boil in a large pot.
2. Add egg noodles, stir and cook until al dente, about 30 seconds.
3. Remove from heat and run under cold water.
4. Drain and put equal portions in six soup bowls.
5. Heat vegetable oil in a wok over high heat, and when wisp of white smoke appears add shredded pork and cook for 1 minute.
6. Add pickled cabbage, bamboo shoots and mushrooms, and mix together thoroughly.
7. Stir chicken broth, wine, salt and pepper together and pour into wok.
8. Bring to a boil, then cook for 1 minute.
9. Turn off heat.
10. Add sesame oil to work and stir, then pour the soup over the noodles.
11. Garnish with shredded scallion and serve immediately.

cold water, egg noodles, vegetable oil, fresh pork, cabbage, bamboo shoots, chinese black mushrooms, chicken broth, sherry, white pepper, salt, sesame oil, scallion

Taken from cooking.nytimes.com/recipes/2422 (may not work)